Summary

Ingredients

• 500 g turkey escalope (turkey breast escalope), cut into fine strips
• 1 teaspoon teriyaki sauce
• 3 large carrot (s), donated
• 1 piece (s) ginger, about the size a walnut
• 3 clove (s) garlic, finely pressed
• 1 medium onion (s), diced
• 1 bunch spring onions, cut diagonally into rings
• 400 ml coconut milk, unsweetened
• 5 stalks coriander, fresh, finely chopped
• salt and pepper
• Chilli flakes
• sesame oil
• Cauliflower or Romanesco or Broccoli

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Instructions

1. Cut the meat into thin strips and soak in the teriyaki sauce for at least 30 - 60 minutes. In the meantime, cut the carrots, cut the onions, grate the ginger and peel and press the garlic. Drain the meat over a sieve and sear it with a little sesame oil, continue to fry briefly, remove from the wok and set aside.
2. Heat the oil in the wok and sauté the ginger, onions and garlic a little. As soon as the onions are soft, add the sliced carrots and cook for 5 - 10 minutes. Add the coconut milk. Add the meat and let it steep for a few minutes. Reduce the temperature. Chop the coriander leaves and add them. Season with salt and pepper and, if necessary, with chilli.
3. The photo shows another variant - I still had 500 g steamed cauliflower, broccoli and romanesco florets, which I added today. Rice goes best with it.